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Strawberry Cheesecake Tart Recipe
This festive strawberry cheesecake tart is so incredibly smooth, creamy and packed with lots of strawberry flavor. It’s perfected with a delicious gluten-free crust, a decadent no-bake cheesecake filling and a tangy strawberry purée filling. The fresh fruit garnish makes for the perfect summer dessert!
INGREDIENTSCrust 1½ cups gluten-free oats ½ cup raw hazelnuts 2 Tbsp. maple syrup 5 Tbsp. coconut oil, melted Strawberry Purée Layer 3 cups strawberries, quartered 2 Tbsp. maple syrup (optional) 1 Tbsp. lemon juice 1 tsp agar powder Cheesecake Layer 1 cup Navitas Organics Cashew Nuts, soaked and drained 1 can coconut cream ¼ cup maple syrup 1 cup white chocolate chips, melted Garnish ½ cup blueberries ½ cup raspberries 1 green pear |
DIRECTIONSPreheat oven to 350˚F. Make the crust: Add oats and hazelnuts to a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and up on the sides. Bake for 10-15 minutes until golden brown. Let sit for 5-10 minutes, then transfer onto a cooling rack. Make the strawberry purée layer: Puree with a hand mixer, then add agar powder and simmer for five minutes while stirring continuously. Pour into the crust and freeze for 30 minutes. Make the cheesecake layer: Add melted white chocolate and process for another few seconds. Garnish with fresh berries and pear stars—using a star cookie cutter. Serve immediately and store leftovers in the refrigerator for 1-2 days. Makes 6-8 servings
Submitted by Julia Trigo | Delight Fuel |
This festive strawberry cheesecake tart is so incredibly smooth, creamy and packed with lots of strawberry flavor. It’s perfected with a delicious gluten-free crust, a decadent no-bake cheesecake filling and a tangy strawberry purée filling. The fresh fruit garnish makes for the perfect summer dessert!
Ingredients
- 1½ cups gluten-free oats
- ½ cup raw hazelnuts
- 2 Tbsp. maple syrup
- 5 Tbsp. coconut oil, melted
- 3 cups strawberries, quartered
- 2 Tbsp. maple syrup (optional)
- 1 Tbsp. lemon juice
2 Tbsp. Navitas Organics Superfood+ Berry Blend
1 tsp. agar powder
1 cup cashews, soaked and drained
- 1 can coconut cream
- ¼ cup maple syrup
- 1 cup white chocolate chips, melted
- ½ cup blueberries
- ½ cup raspberries
- 1 green pear
Crust
Strawberry Purée Layer
Cheesecake Layer
Garnish
Directions
Make the crust: Preheat oven to 350˚F. Add oats and hazelnuts to a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and up on the sides. Bake for 10-15 minutes until golden brown. Let sit for 5-10 minutes, then transfer onto a cooling rack.
Make the strawberry purée layer: Add strawberries, maple syrup and lemon juice to a small saucepan. Simmer over low heat for 10-15 minutes until strawberries have broken down. Purée with a hand mixer, then add Superfood+ Berry Blend and agar powder and simmer for five minutes while stirring continuously. Pour into the crust and freeze for 30 minutes.
Make the cheesecake layer: Add cashews, coconut cream and maple syrup to a food processor or high-speed blender. Process until completely smooth. Add melted white chocolate and process for another few seconds. Pour over the strawberry layer and freeze for 2-3 hours.
Garnish with pear stars—using a star cookie cutter and fresh berries.
- Serve immediately and store leftovers in the refrigerator for 1-2 days